About the Recipe
Ingredients
Rotisserie Chicken
6 Carrots
3 Stalks of Celery
1 Cup of Frozen Peas
1/2 Yellow Onion
1 Cup of Heavy Cream
1 Cup of Chicken Bone Broth
2 TBSP Flour
1 TBSP Margarine (you can use butter, but Margarine has the best flavor in my opinion)
Fresh Sage, Thyme, & Rosemary
Ground Sage
Salt & Pepper to taste
Pre-made pie crusts (or you can make your own)
Preparation
Step 1: In a large bowl, shred the rotisserie chicken
Step 2: Peel and cut the carrots into round discs
Step 3: Finely chop 1/2 of 1 yellow onion & celery stalks into small pieces
Step 4: Add 2 TBSP of margarine to a pan
Step 5: Once melted, sweat the onions & celery until translucent
Step 6: In a separate pot, boil water. Once boiling, add carrots for about 6 minutes
Step 7: After the onions & celery are translucent, add herbs and sauté
Step 8: Once sautéed, add 2 TBSP of flour and mix until incorporated
Step 9: Add 1 cup of chicken broth & heavy cream. Add ground sage, salt, & pepper. Bring to a simmer and slowly mix until thick. If the mixture is too thin, make a roux by combining 1/2 tbsp of water and flour.
Step 10: Preheat oven to 450 degrees
Step 11: Once thick, add frozen peas, chicken, and strained carrots. Slowly stir. Cook for about 10 minutes.
Step 12: Cook your pie crust for about 10-15 minutes. Once baked, add your pot pie mixture to the crust and top with dried parsley & thyme. Cook for another 10-15 minutes
